Pumpkin cake

8 servings
5 hours

How to make a pumpkin cake? Prepare the products for the cakes. Choose sweet, dessert varieties for pumpkin. Take the vegetable oil refined, odorless.

Peel the pumpkin and remove the soft part with the seeds. Dice the flesh.

Using a blender (shredder), grind the raw pumpkin into puree. If the pumpkin is not juicy and does not grind well, you can add a couple of spoons of boiled water during the grinding process to make the puree more uniform.

Measure exactly one glass of pumpkin puree.

In a bowl, break two eggs, add some of the sugar and start whisking. Be sure to wash your eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

Gradually pour in all the sugar and whisk the eggs until fluffy and light. Pour in the vegetable oil, add the baking powder, vanillin (optional), sifted flour and knead the dough using a mixer at low speed. It is important to sift through the flour to saturate it with oxygen. Then the pastry will turn out to be airy and will rise well when baking.

Then add the pumpkin puree to the dough and stir gently with a spoon.

Transfer the dough to the bowl of the slow cooker and set to bake on the mode & quot; Pie & quot; or & quot; Baking & quot; (depending on the multicooker model). Pumpkin dough can also be baked in the oven, to do this, transfer the dough to a detachable mold and put in an oven preheated to 180 degrees for 40 minutes. The baking time may vary, it all depends on your oven. Check the readiness of pumpkin biscuit with a toothpick.

Remove the finished pumpkin sponge cake and leave to cool completely on the grill. It is advisable to give him a rest for a couple of hours.

Cut the cooled biscuit into three cakes. Corgi are obtained in a beautiful color, from yellow to orange, depending on the pumpkin variety.

Make the cream. How to make a cream? Prepare the products for it. You can reduce the amount of sugar to taste. Take the most fatty and thick sour cream, natural, without vegetable fats. To keep the cream well in shape and not flow, you can weigh sour cream overnight in gauze. Whey will flow off it and it will become very thick, like cream cheese.

Whisk the sour cream with the sugar until the sugar has dissolved completely.

Densely brush each cake with cream. The sides and top of the cake are also well missed.

Let the pumpkin cake soak for at least two hours. Better to keep it in the fridge overnight. Decorate the cake to your taste before serving. You can, like me, sprinkle the top of the cake with grated chocolate and decorate with fruits. Enjoy your meal!